Roast Duck Breast Recipe

Recipe Reuben Riffel Preparation time: 20 minutes Cooking time: 25 minutes

  • 2T fresh thyme leaves
  • 1t sea salt
  • 8 juniper berries
  • Freshly ground black pepper
  • 4 duck breasts (with skin)
  • 1T olive oil
  • Balsamic vinegar, for drizzling
  • Thyme sprigs, to garnish
For the quinoa salad:
  • 250g butternut squash, cut into 1cm dice
  • 1T olive oil
  • 6 South African plums, halved and stones removed
  • 50g chopped roast hazelnuts
  • 250g quinoa
  • Handful of basil leaves, coarsely torn
  • ½ onion, thinly sliced
  • 1T red wine vinegar
  • 2T extra-virgin olive oil
Directions: Preheat the oven to 200°C/fan oven 180°C. Finely chop the thyme, salt, juniper berries and coarsely ground black pepper together, then rub over the duck breasts. Place them in a roasting tin and drizzle with the olive oil. Roast in the oven for 25 minutes, turning once. At the same time, put the butternut squash and olive oil in a separate roasting tin. Season and roast for 20-25 minutes, until golden and tender, adding the plums after 10 minutes, and the hazelnuts for the final three to four minutes. Meanwhile, cook the quinoa in boiling salted water for 15-20 minutes, until tender. Rinse with cold water to cool quickly and drain thoroughly. Add the hot butternut squash, hazelnuts, basil, onion, red wine vinegar and olive oil. Toss to combine and season to taste. Serve the duck breasts with the roast plums and quinoa salad. Season to taste, drizzle a few drops of balsamic vinegar and serve, garnished with thyme sprigs. Serves 4